Squash Tomato Soup 🍲
Squash tomato soup is a hearty and flavorful dish that combines the sweetness of squash with the tanginess of tomatoes. This comforting soup is often enriched with aromatic herbs and spices, creating a harmonious blend of flavors.
INGREDIENTS:
4 cups butternut squash, about 1 small-medium squash
½ large sweet yellow onion
2 garlic cloves
12-13 medium tomatoes
olive oil
salt & pepper
1 cup vegetable broth
1 cup plant milk
1 tablespoon tomato paste
2 tablespoons nutritional yeast
1 teaspoon smoked paprika
crispy kale (below)
toasted pumpkin seeds
Crispy Kale:
5 stalks lacinato kale (or another variety of kale)
olive oil
salt
INSTRUCTIONS
1. Preheat the oven to 425 degrees F.
2. Peel and chop the butternut squash into cubes. Add the cubes to a parchment lined baking sheet along with the onion cut in half and 2 cloves of garlic. Drizzle with olive oil, and sprinkle with salt and pepper.
3. Place the whole tomatoes on a seperate baking sheet.
4.Roast the butternut squash, onion, garlic, and tomatoes in the oven at the same time for 25-30 minutes.
5.Meanwhile, add to a blender the vegetable broth, plant milk, tomato paste, smoked paprika, and nutritional yeast. Set aside.
6. To make the crispy kale, chop the kale and add it to a skillet, drizzle with olive oil, sprinkle with salt and sauté the kale over medium heat until it starts to crisp, tossing occasionally. Set aside.
7.Toast the pumpkin seeds (if not already toasted) Simply add 1/3 cup raw pumpkin seeds to a dry skillet and toast over medium heat, tossing frequently to avoid burning, until they start to turn golden brown. Place the seeds into a bowl and set aside.
8.When the veggies are done roasting, peel the skins off the tomatoes (optional for a smoother soup), and add the tomatoes along with the butternut squash, onion, and garlic to the blender. Blend until smooth, adding salt and pepper to taste.
